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20150205112617.0

008		150126s1999 nyua 001 0 eng
020		\|a9781461463894 (pbk.)
020		\|a1461463890 (pbk.)
020		\|z9781461463900 (e-book)
040		\|aCEF\|beng\|cCEF\|dYDXCP\|dPVY
050	00	\|aTX531\|b.D43 1999
082		\|a664
095		\|d664\|eD39\|pBOOK\|y1999a
100	1	\|aDeMan, John M.,\|d1925-
245	10	\|aPrinciples of food chemistry /\|cby John M. deMan.
250		\|a3rd ed.
260		\|aNew York :\|bSpringer,\|c©1999.
300		\|avii, 520 pages :\|billustrations ;\|c26 cm.
336		\|atext\|btxt\|2rdacontent
337		\|aunmediated\|bn\|2rdamedia
338		\|avolume\|bnc\|2rdacarrier
490	0	\|aFood science text series
504		\|aIncludes bibliographical references and index.
505	00	\|gCh. 1.\|tWater --\|gCh. 2.\|tLipids --\|gCh. 3.\|tProteins --\|gCh. 4.\|tCarbohydrates --\|gCh. 5.\|tMinerals --\|gCh. 6.\|tColor --\|gCh. 7.\|tFlavor --\|gCh. 8.\|tTexture --\|gCh. 9.\|tVitamins --\|gCh. 10.\|tEnzymes --\|gCh. 11.\|tAdditives and Contaminants --\|gCh. 12.\|tRegulatory Control of Food Composition, Quality, and Safety.
650	0	\|aFood\|xComposition.
910		\|a20150126

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